Name: Zucchini Lattice Lasagna Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 5 large zucchini (about 3 1/2 lb. total); Kosher salt; 1 yellow onion, finely chopped; 3 garlic cloves, finely chopped; Freshly ground black pepper; 1/2 tsp. garlic powder; 1/2 tsp. Italian seasoning; 1 tbsp. extra-virgin olive oil; 2 cups store-bought or homemade marinara sauce; 2 large eggs; 3 cups shredded mozzarella; 2 cups ricotta cheese; 3 oz. Parmesan, finely grated (about 1 1/2 cups), divided

Ingredients

5 large zucchini (about 3 1/2 lb. total)

Kosher salt

1 tbsp. extra-virgin olive oil

1 yellow onion, finely chopped

3 garlic cloves, finely chopped

2 cups store-bought or homemade marinara sauce

2 large eggs

3 cups shredded mozzarella

2 cups ricotta

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

3 oz. Parmesan, finely grated (about 1 1/2 cups), divided

Freshly ground black pepper

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Using a Y-peeler, peel zucchini into wide strips. Generously season the strips with kosher salt and layer them between paper towels on a baking sheet. Drain for at least 15 minutes, up to 45 minutes, to remove excess moisture.

Step 2: In a small pot over medium heat, warm the olive oil. Add the chopped onion and garlic, cooking and stirring frequently until the onion becomes translucent, about 5 minutes. Add the marinara sauce and simmer over medium-low heat, stirring occasionally, until thickened and most of the liquid has evaporated, about 12 to 15 minutes.

Step 3: In a medium bowl, combine the eggs, shredded mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of the grated Parmesan. Season with freshly ground black pepper and stir until well mixed.

Step 4: Spread a thin layer of the marinara sauce in a 13″ x 9″ baking dish. Arrange two layers of zucchini strips over the sauce. Spoon one-third of the cheese mixture evenly on top, then spread one-third of the remaining marinara sauce over the cheese. Repeat this layering process two more times, ending with marinara on top.

Step 5: Lay zucchini strips side by side diagonally on top of the final marinara layer. Create a lattice pattern by lifting the bottom half of every other zucchini strip and laying another strip across diagonally. Season with freshly ground black pepper. Sprinkle the remaining 1/2 cup of grated Parmesan evenly over the lattice.

Step 6: Cover the baking dish with foil and bake for about 30 minutes, until the lasagna is melty and the zucchini is cooked through. Remove the foil and continue baking about 15 minutes more, until the top is golden brown.

Step 7: Let the lasagna cool for at least 10 minutes before slicing and serving.

Tips & Variations

To prevent excess moisture, make sure to salt and drain the zucchini strips well before assembling.

For a richer flavor, use homemade marinara or add fresh basil and oregano to the sauce.

Substitute part of the mozzarella with provolone or fontina for a different cheese profile.

Try adding cooked ground turkey or sausage between layers for a heartier meal.

FAQs

Can I use other vegetables instead of zucchini?

Yes, thinly sliced eggplant or yellow squash can be good alternatives, though they may require slightly longer draining to remove excess moisture.

Do I need to peel the zucchini strips?

Peeling the zucchini into wide strips ensures a tender texture and helps create the beautiful lattice topping. Using a Y-peeler is the easiest method for consistent thickness.